Prep Time: 25 minutes
Cook Time: 30 minutes
- 1 pound ground beef
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 1 Tbsp. oregano
- 1 Tbsp. cumin
- 1 Tbsp. paprika
- 1/2 Tbsp.salt
- 3 tsp black pepper
- 2 Tbsp. your favorite compliant cooking oil (lard, avocado oil, coconut oil, olive oil, ghee)
- 5 cloves garlic, minced
- 1 whole shallot, minced
- 1 cup carrots, chopped
- 1 bag of fresh spinach, roughly chopped
- 4 large or 5 small bell peppers – tops cut off, remove membranes and poke small holes in the bottom of peppers – you choose your color. (Chop up the tops and use in salad!)
- 1/2 Jar of Marinara Sauce (I prefer Trader Joe’s Marinara Sauce – in the can)
- Preheat oven to 400.
- Combine ground beef with all seasonings and set aside.
- Heat fat/oil in skillet.
- Sauté shallots for about 60 seconds then add minced garlic and sauté till fragrant. Add carrot and sauté another 5 minutes.
- Add spinach – sauté until wilted.
- Remove vegetables from the skillet and set aside.
- Add meat mixture to the same skillet and lightly brown.
- Add ½ Jar of Marinara sauce (or more if you like it saucy).
- Line a pan with foil (I use a pie pan) and place empty peppers in the pan. Stuff peppers.
- Bake in oven 30-45 minutes or until bell peppers are done.
- Make this meal over the weekend and refrigerate for up to 3 days before cooking.
- Great leftovers for breakfast! Add a fried egg on top.
MAKE IT KID-FRIENDLY
When stuffing the peppers, reserve 1-1 1/2 cups for the kids.
With the meat and vegetables already in this dish, I’m pretty lenient about how the kids eat this meal, here are a few options:
1. Zoodles! I have a THIS spiralizer. Spiralize 2 zucchini, saute/steam for 8 minutes and serve in a bowl with the meat & vegetable mixture on top.
2. Rice – Make a batch of rice and serve with the meat & vegetable mixture on top.
3. Plantain chips – Place the meat & vegetable mixture in a bowl, sprinkle a handful of broken plantain chips on top.